INGREDIENTS
Rice Paper Rolls
- 225g organic gluten-free tempeh, cut into 16 sticks
- 1 bunch asparagus, ends trimmed
- 340g oyster mushrooms, trimmed and pulled into small pieces
- 2 tbsp olive oil, divided
- 1 large carrot, cut into matchsticks
- 2 scallions, thinly sliced
- 1/2 large avocado, thinly sliced
- 60g broccoli sprouts
- 2 tbsp Furikake seasoning (or substitute with sesame seeds)
- 8 sheets of rice paper wrappers
Almond Sauce
- 2.5cm piece fresh ginger root
- 1 lime, juiced
- 2 tbsp coconut aminos
- 1/2 cup almond butter
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 cup filtered water
DIRECTIONS
Heat a large skillet over medium heat and add 1 tbsp of olive oil, add the tempeh and sauté for two and a half minutes per side. After 5 minutes remove from heat and place the tempeh on a plate to rest.
Using the same skillet, add the remaining 1 tbsp of oil, followed by the asparagus and mushrooms, sauté for 5 minutes and transfer to a plate once mushrooms are golden brown.
Prepare the almond sauce, microplane the ginger into a bowl, then add the remaining ingredients. Stir well until combined. For a thinner sauce, add extra water and stir.
To make the rice paper rolls, fill a large bowl with room temperature filtered water. Quickly dip 1 rice paper at a time into the water for 5 seconds each. The sheets shouldn't be completely softened, it will continue to soften while making the roll.
Place soaked wrapper onto a dampened surface and begin to assemble by adding the mushrooms, asparagus, and 2 slices of tempeh. Then continue by adding some carrots, scallions, sprouts, avocado, and a sprinkle of Furikake seasoning (or sesame seeds).
Gently fold in the sides first, then take the bottom end of the rice paper and gently pull it over the ingredients. Roll it up to seal, then repeat with the remaining ingredients.
Serve immediately with the dipping sauce and enjoy.
Recipe by @drmarkhyman
